Place cool water in a bowl add 1/4 teaspoon McCormick Seasonal, and dissolve bouillon cubes in mixture. Place cubed chicken in water, mix, cover, and place in refrigerator for 12 hours or next day.
Cooking the chicken nuggets
Heat oil to 350 degrees in a deep fryer, or a large pot. If you are using a large pot, add enough oil so the oil is 4 inches deep.
Pour off excess marinade, and discard marinade, it can not be used again.
Prepare the coating by mixing together the flour, cracker crumbs, powdered sugar, and paprika. Set the battered chicken nuggets on a wire rack. Let the chicken nuggets rest for a couple of minutes before frying. The coating will stay on better if the coating dries a bit.
Fry the nuggets a few at a time until they are golden brown. Remove from oil, and drain on a clean wire rack.
By using a wire rack instead of paper towels to drain chicken the nuggets will remain more crispy. Setting fried foods on paper towels often means the fried food will steam.